Butternut Squash Ravioli with Brown Butter

Name: Butternut Squash Ravioli with Brown Butter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup cooked butternut squash, mashed; 1/4 cup ricotta cheese; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1/2 cup unsalted butter; 2 tablespoons fresh sage leaves, chopped; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Comfort Food

I absolutely love making Butternut Squash Ravioli with Brown Butter; it's a dish that never fails to impress. The combination of sweet, tender butternut squash enveloped in a delicate pasta and enhanced with nutty brown butter is simply divine. It’s a great recipe for special occasions or a cozy night in. The aroma that fills the kitchen while it cooks is irresistible. Plus, it’s surprisingly easy to prepare from scratch, making it a perfect choice for both novice and experienced cooks alike.

Created by

Georgia Lane

Last updated on 2026-01-07T11:31:27.442Z

When I first tried my hand at making ravioli, I was pleasantly surprised at how achievable it was. After some trial and error, I discovered that using fresh butternut squash really elevates the flavor, creating a sweet filling that perfectly complements the richness of the brown butter sauce. I recommend roasting the squash to enhance its natural sweetness and reduce moisture, ensuring your filling holds together beautifully.

Another detail I learned is to be cautious with the brown butter; keep a close eye on it as it transforms from golden to brown. Its nutty aroma is a sign you're on the right track, but it can go from perfect to burnt in mere seconds. It’s all about timing, and trust me, the flavor payoff is incredible!

        Why You Will Love This Recipe
        The harmony of sweet butternut squash paired with the nutty richness of brown butter
Delicate homemade ravioli that will impress your family and friends
Comfort food at its finest, perfect for chilly evenings

      

Understanding the Ingredients

The main star of your ravioli, the butternut squash, brings a natural sweetness that beautifully complements the richness of the brown butter sauce. When selecting squash, look for firm, heavy ones with smooth, mottled skin. This ensures a higher sugar content and creamier texture when cooked. Make sure to roast or steam the squash before mashing it to concentrate its flavors. A splash of lemon juice can elevate the filling by adding a subtle balance of acidity.

Ricotta cheese plays a crucial role in the filling's creamy texture. Opt for whole-milk ricotta for a richer taste, but if you're looking for a lighter option, part-skim varieties will work as well. For added depth, consider stirring in a pinch of grated Parmesan or a hint of cayenne pepper. Just be cautious with salt, as both the cheese and brown butter will contribute saltiness to the dish.

Ravioli Shaping Techniques

Creating perfectly sealed ravioli is essential to avoid filling leakage during cooking. When moistening the pasta edges, use a small brush or your fingertip to apply water sparingly. Too much moisture can create soggy edges that won't seal effectively. After placing the second sheet of pasta over the filling, press around each mound firmly to expel air pockets. This prevents the ravioli from bursting and ensures that they maintain their shape while boiling.

If you're new to shaping ravioli, consider using a pasta cutter or a specialized ravioli mold. These tools not only speed up the process but also give your ravioli a professional look with consistent sizes. After cutting, be sure to dust the ravioli with flour to prevent sticking, especially if you're not cooking them immediately. They can be laid out on a floured surface or parchment paper until you're ready to boil them.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup cooked butternut squash, mashed
1/4 cup ricotta cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

For the Brown Butter Sauce

1/2 cup unsalted butter
2 tablespoons fresh sage leaves, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving

Make sure to adjust the seasoning of your filling according to your taste!

Instructions

Make the Pasta Dough

In a large bowl, mix the flour and salt. Make a well in the center, crack in the eggs, and gradually incorporate the flour. Knead until the dough is smooth, about 10 minutes.

Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, combine the mashed butternut squash, ricotta cheese, nutmeg, salt, and pepper. Mix until smooth, then chill in the refrigerator while the dough rests.

Roll Out the Dough

Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Form the Ravioli

Place small spoonfuls of the filling onto one sheet of pasta, leaving space between each. Moisten the edges with water, then cover with another sheet of pasta. Press to seal, then cut into squares.

Cook the Ravioli

Bring salted water to a boil. Cook the ravioli in batches for about 4 minutes or until they float. Remove with a slotted spoon and set aside.

Make the Brown Butter Sauce

In a skillet, melt the butter over medium heat. Add the sage and cook until the butter turns golden brown and has a nutty aroma. Season with salt and pepper.

Combine and Serve

Gently toss the cooked ravioli in the brown butter sauce. Serve warm, topped with grated Parmesan cheese.

Enjoy your homemade ravioli with a side salad for a complete meal!

Pro Tips

Don’t rush the rolling process
the thinner the dough, the lighter your ravioli will be. Also, ensure the filling is not too wet to avoid the ravioli breaking while cooking.

Making It Ahead

If you're planning a special dinner, this ravioli can be prepared a day in advance. After shaping the ravioli, place them in a single layer on a baking sheet and freeze them. Once frozen solid, transfer them to an airtight container for up to two months. Just cook them directly from the freezer; they may require an additional minute in boiling water. It’s a tremendous time-saver and you can impress your guests with homemade pasta without the last-minute rush!

When reheating leftover ravioli, a simple method is to toss them in a skillet with a bit of brown butter over low heat until warmed through. This helps maintain their texture while enhancing the flavors. Adding a splash of vegetable or chicken broth can also prevent them from drying out and provide a luscious sauce at the same time.

Serving Suggestions

Serve your Butternut Squash Ravioli with a sprinkle of freshly grated Parmesan cheese and a few extra sage leaves for a pop of color and flavor. You might want to pair it with a light salad, perhaps a simple arugula salad dressed in balsamic vinegar, to balance the richness of the dish. A drizzle of fresh olive oil enhances the overall presentation and introduces a layer of flavor without overshadowing the ravioli.

For an elegant touch, consider garnishing with toasted walnuts or pine nuts for added texture. These not only provide a satisfying crunch but also complement the nutty notes of the brown butter. If you like a bit of heat, a light dusting of crushed red pepper flakes can elevate the dish further, creating a delightful contrast with the sweetness of the filling.

Questions About Recipes

→ Can I use store-bought ravioli?

Yes, you can use store-bought ravioli to save time. Just follow the cooking instructions on the package.

→ How can I store leftover ravioli?

You can store leftover cooked ravioli in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove.

→ Can I freeze the ravioli?

Yes! Once you've formed the ravioli, you can freeze them on a baking sheet and then transfer them to a freezer bag for up to 2 months.

→ What can I substitute for brown butter?

If you prefer, you can use olive oil or regular butter. However, the nutty flavor of brown butter is key in this recipe.